| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | April 1994 | 1 | servings | |
INGREDIENTS
| 1 | All Ready Pie Crust; (half of 15-ounce | |
| ; package), room | ||
| ; temperature | ||
| 1 | ts | All purpose flour |
| 14 | oz | Asparagus; each spear trimmed |
| ; 3 inches long | ||
| 2/3 | c | Half and half |
| 2 | Eggs | |
| 1/2 | c | Fresh grated Parmesan cheese; (about 4 ounces) |
| 1 | tb | Chopped fresh tarragon or 1 teaspoon |
| ; dried | ||
| 1/2 | ts | Salt |
INSTRUCTIONS
Preheat oven to 450F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375F. Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly. Serves 4. Bon Appetit April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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